Crockpot Mongolian Beef Food

EASY SLOW COOKER MONGOLIAN BEEF

Steps:

• Slice flank steak into thin strips. Place in a zip-top bag. Add cornstarch and shake to coat well.
• Add sesame oil, garlic, ginger, red pepper flakes, soy sauce, chicken broth, water, brown sugar and carrots to slow cooker and stir to combine. Add coated flank steak and stir to coat in sauce.
• Cover and cook on low for 4-6 hours or until beef is cooked through and sauce has thickened. Season with salt and pepper, to taste. Just before serving, stir in green onions. Serve over hot cooked rice.

SLOW-COOKER MONGOLIAN BEEF

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

SLOW COOKER MONGOLIAN BEEF

Steps:

• Place flank steak and cornstarch into a resealable plastic bag.
• Shake the bag to evenly coat the flank steak with the cornstarch.
• Allow the steak to rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat.
• Cook and stir steak until evenly browned, 2 to 4 minutes.
• Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker.
• Cook on Low setting for about 4 hours.
• Serve with steamed rice.

SLOW COOKER MONGOLIAN BEEF

Steps:

• Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

CROCK POT MONGOLIAN BEEF

Steps:

• Toss beef strips/pieces in cornstarch and set aside.
• Mix remaining ingredients in your crock pot and place beef over top.
• Cover and cook for 6 to 8 hours.
• Gently stir the beef into the sauce mixture and serve over rice.

SLOW COOKER MONGOLIAN BEEF

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot.
• Discard any remaining cornstarch.
• Combine remaining ingredients in a bowl and pour over beef in crock pot.
• Cook in crockpot on high for 2-3 hours or low for 4-5 hours.
• Serve over rice, topped with additional sliced green onions.

MONGOLIAN BEEF

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.

EMILY'S MONGOLIAN BEEF IN THE CROCK POT

Steps:

• Cut meat into bite size pieces.
• Shake with cornstarch.
• Let sit for 10 minutes.
• Fry in oil for 2-4 minutes.
• Put in crock pot.
• Mix all other ingredients together and add to crock pot.
• Cook on low for about 4 hours.
• Serve over steamed rice.

CROCK POT MONGOLIAN STYLE BEEF

Steps:

• Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
• Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
• Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
• Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
• Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
• Stir, and serve over rice or noodles.
• Note: if I wasn't doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.